How To Make Clementine Possets with Cranberry Compote & Cinnamon Palmiers
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Serves:
Ingredients
- 4 clementines
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup cranberries
- 1/4 cup water
- 1/2 tsp vanilla extract
- 1 sheet puff pastry
- 1 tbsp cinnamon
- powdered sugar for dusting
Instructions
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Squeeze the juice of the clementines and strain out any pulp or seeds.
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In a small saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves.
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Remove from heat and stir in the clementine juice and vanilla extract.
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Divide the mixture into serving glasses and refrigerate for at least 4 hours or until set.
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In the meantime, make the cranberry compote by combining the cranberries, water, and sugar in a saucepan.
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Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Let it cool.
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Preheat the oven to 400°F (200°C).
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Roll out the puff pastry sheet and sprinkle it with cinnamon. Fold the two long sides towards the center, then fold again in half.
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Slice the pastry crosswise into 1/4 inch thick palmiers.
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Place the palmiers on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.
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Let the palmiers cool completely before serving.
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To serve, spoon some cranberry compote over each posset and sprinkle with powdered sugar. Serve with cinnamon palmiers.
Nutrition
- Calories : 321kcal
- Total Fat : 17g
- Saturated Fat : 10g
- Cholesterol : 61mg
- Sodium : 66mg
- Total Carbohydrates : 41g
- Dietary Fiber : 2g
- Sugar : 31g
- Protein : 2g
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